I have the best way of cooking beer bratwurst ever. I discovered it about ten years ago while cooking by candlelight after Hurricane Wilma. We had gas and could therefore cook, but no electricity.

Brown beer bratwurst in olive oil over medium heat until browned on all sides. Pour in beer to about an inch in the skillet. Cover and simmer until internal temperature is 165 F or more. You can keep this warm on low for hours, or in a crock pot.

I had leftover broccoli quinoa salad that wasn’t getting eaten. I freshened it up with some garbanzo beans, some leftover cabbage coleslaw and sweet thai chili sauce. The second go round was really yummy. Much better than the first version.

Drizzle olive oil in two 13 x 9 baking dishes. Place tomatoes evenly in each and salt. Roll tomatoes around in oil and salt.

Place chicken cutlets in dish, arranging tomatoes evenly around them.

Sprinkle with Cajun seasoning.

Pour salad dressing evenly over cutlets.

Bake at 350 F for 20-25 minutes. Mine were still slightly frozen so I let them stay in the oven an extra 10 minutes.

I also sprinkled them with a little colby jack cheese (optional).

Meanwhile, I cooked some quinoa. I got a deal on Wholesome Kitchen and tried the Savory Dried Fruit and Nut. I cooked it according to the directions. Next time, I would add in some heat, like maybe peppers. It was tasty, but more sweet and less savory than I expected.

There is something to be said with stocking your pantry and fridge with items that are versatile and healthy. I had some leftover chopped veggies and garbanzo beans from tortellini salad night, and a chop salad in the fridge, and someone had given me some tofurkey ‘sausage’ that I wanted to try,

1 package Dole chopped salad

1 package Tofurkey spinach pesto sausage

1 small bottle yogurt garlic dressing

2 pouches Seeds of Change red quinoa and brown rice

I sliced and browned the tofurkey in a skillet. I did not heat up the quinoa, as it is fully cooked already.

I just tossed everything in a bowl with some garbanzo beans and put it in the fridge until everyone was ready to eat.

I put out the leftover sliced black olives and red peppers for those who like them!

I was a little concerned that it was just too easy, but it was delicious. I can just imagine how amazing it could be on a day when I’m in the mood to make up fresh quinoa instead of going with the convenience stuff.

Chop up meatballs. Combine with veggies in the crockpot. Cook on low 4-6 hours.

I had leftover meatballs from the other night when we had them over rice. We ate this chili over frozen Archer Farms Barley & Red Rice Quinoa Blend (which is not totally gluten free, but close) and is really delicious.